USDA Boxed Beef Cutout Midday Prices for December 11

This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 11:30 a.m. U.S. central time.

Prices are determined from cuts in dollars a hundredweight and vary between higher-quality choice cuts and select beef cuts for sale f.o.b. Omaha, Nebraska.

CHOICE SELECT

600-900 600-900 ------------------------------------------------------------------------------- Current Cutout Values: 248.73 237.20 Change from prior day: (1.22) 0.83 ------------------------------------------------------------------------------- Choice/Select spread: 11.53

Total Load Count (Cuts, Trimmings, Grids): 93 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 388.85 341.35

Primal Chuck 212.98 213.22

Primal Round 231.89 230.62

Primal Loin 294.14 267.04

Primal Brisket 210.16 209.45

Primal Short Plate 174.58 174.58

Primal Flank 122.99 120.06 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/10 115 48 27 31 221 249.95 236.37 12/09 81 44 9 18 151 250.51 236.10 12/08 46 30 18 21 115 251.98 235.36 12/05 79 62 16 50 207 252.54 236.69 12/04 89 31 15 25 161 254.42 240.26 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 251.88 236.95 -------------------------------------------------------------------------------- NATIONAL BOXED BEEF CUTS - NEGOTIATED SALES FOB Plant basis negotiated sales for delivery within 0-21 day period. Prior days sales after 1:30pm are included.

CURRENT VOLUME - (one load equals 40,000 pounds)

Choice Cuts 47.90 loads 1,915,984 pounds

Select Cuts 16.84 loads 673,406 pounds

Trimmings 18.74 loads 749,688 pounds

Ground Beef 9.93 load 397,268 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 11 30,039 752.00 844.75 768.86 112A 3 Rib, ribeye, bnls, light 16 118,706 756.00 910.41 790.53 112A 3 Rib, ribeye, bnls, heavy 14 15,325 815.00 895.00 854.89 113C 1 Chuck, semi-bnls, neck/off 3 15,470 256.00 274.00 266.16 114 1 Chuck, shoulder clod 8 31,907 255.00 280.00 258.85 114A 3 Chuck, shoulder clod, trmd 19 140,137 265.68 362.00 279.68 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 3 4,894 360.00 409.00 398.05 114F 5 Chuck, clod tender (IM) 9 4,319 365.00 390.50 379.16 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 206,453 282.05 335.05 299.74 116B 1 Chuck, chuck tender (IM) 9 34,207 300.98 335.00 308.81

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 105,037 307.41 345.00 323.43 120A 3 Brisket, point/off, bnls 4 1,322 540.00 555.00 548.00 123A 3 Short Plate, short rib 8 15,658 540.00 616.75 569.56 130 4 Chuck, short rib 12 15,368 324.00 390.00 374.58 160 1 Round, bone-in 161 1 Round, boneless 4 3,224 290.00 290.00 290.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 26 88,000 319.25 340.25 325.68 168 1 Round, top inside round 16 36,597 281.19 305.00 287.42 168 3 Round, top inside round 19 174,309 279.68 308.00 289.99 169 5 Round, top inside, denuded 4 3,186 345.00 351.00 346.69

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 40,492 264.00 299.00 266.91 171B 3 Round, outside round 21 76,052 286.00 324.25 291.90 171C 3 Round, eye of round (IM) 30 63,539 325.00 382.05 339.22 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 64,190 522.00 572.00 532.72 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 25,679 486.00 526.00 490.69 180 3 Loin, strip, bnls, 0x1 33 105,310 520.22 580.25 546.46 184 1 Loin, top butt, bnls, heavy 6 3,126 335.00 380.25 350.21 184 3 Loin, top butt, boneless 11 30,364 335.80 395.50 367.06 185A 4 Loin, bottom sirloin, flap 16 58,383 398.00 434.60 420.43 185B 1 Loin, ball-tip, bnls, heavy 14 96,644 280.00 316.41 293.74 185C 1 Loin, sirloin, tri-tip (IM) 10 11,523 334.18 365.50 348.75 185D 4 Loin, tri-tip, pld (IM) 9 14,448 453.69 490.00 455.45 189A 4 Loin, tndrloin, trmd, heavy 15 73,448 1008.00 1390.00 1059.09 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 28,618 433.00 485.50 466.63 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 5 6,466 589.00 709.00 626.50 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 7 16,485 620.09 760.00 656.35 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 6 24,810 249.74 275.00 258.45 114A 3 Chuck, shoulder clod, trmd 3 8,475 271.00 285.00 275.49 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 87,015 360.00 360.00 360.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 50,989 295.00 322.70 299.81 116B 1 Chuck, chuck tender (IM) 3 31,381 311.50 320.00 312.19

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 6 33,993 319.92 333.91 323.26 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 7,417 533.19 611.00 552.86 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 8 26,715 270.00 305.00 274.68 168 3 Round, top inside round 13 84,927 277.00 305.28 289.05 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 37,962 285.00 318.00 289.50 171C 3 Round, eye of round (IM) 8 21,071 327.00 346.27 333.39 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 2,824 420.00 485.00 468.53 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 15 17,187 439.16 491.00 465.25 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 4 9,156 323.00 350.00 327.03 185A 4 Loin, bottom sirloin, flap 10 75,770 400.00 435.50 401.52 185B 1 Loin, ball-tip, bnls, heavy 4 2,133 306.50 309.25 308.06 185C 1 Loin, sirloin, tri-tip (IM) 3 14,003 345.00 350.00 349.89 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 4 16,901 999.47 1275.00 1014.35 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 5,160 103.50 199.75 177.06 121D 4 Plate, Inside Skirt (IM) 10 34,810 435.00 460.00 444.32 121C 4 Plate, Outside Skirt (IM) 10 13,948 558.00 610.50 565.43 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 17 93,648 355.00 370.00 360.26

Pectoral Meat 6 9,968 376.00 401.28 379.14 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 88,821 219.50 239.00 226.61 Ground Beef 75% 0 0 Ground Beef 81% 12 81,691 250.50 285.86 260.57 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 4 5,132 361.00 368.50 367.18 Ground Beef Chuck 80% 4 16,647 266.00 286.00 279.34 Ground Beef Round 85% 4 6,698 325.25 331.00 326.90 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 5 51,960 263.00 288.05 271.30 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 24 709,488 99.00 110.00 101.90 Frozen 50% lean trimmings -------------------------------------------------------------------------------- FAT LIMITATIONS (FL) DESCRIPTION Maximum Average Fat Thickness Maximum Fat at any point 1. 3/4" (19mm) 1.0" 2. 1/4" (6mm) 1/2" 3. 1/8" (3mm) 1/4" 4. Practically free (75% surface lean exposed) 1/8" 5. Peeled/Denuded 1/8" 6. Peeled/Denuded, surface membrane removed 1/8" -------------------------------------------------------------------------------- Items that have no entries indicate there were trades but not reportable because they did not meet the daily 3/70/20 guideline. Please refer to weekly LM_XB459 as the item may qualify. --------------------------------------------------------------------------------

A cutout value is an average of the prices tallied for cuts of beef from cattle carcasses weighing 550-850 pounds. Cutout values are separated into three main product types. Fabricated loads are beef cuts taken from an animal's ribs, chuck, round, loin, brisket, short plate and flank; 50 percent loads are 50 percent lean beef trimmings. Ground loads may contain 73, 75, or 80 percent ground beef. A typical refrigerated truckload carries 40,000 pounds.

Choice 1-3 grade is a better grade than Select 1-3, partly because Choice cuts have more fat, or marbling, than Select cuts.

Grade quality is determined using a 1-5 yield grade scale. A rating of 1 is the highest ratio of muscle to fat, while 5 is the lowest. Marbling is an important flavor factor.

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